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Preheat the oven to 300 degrees F. Place all of the ingredients into a blender carafe, cover and pulse until coarse crumbs form, about 2 minutes. Spread the crumbs evenly on 2 half sheet pans and bake until the crumbs just begin to brown and are crisp, about 5 minutes.
Add the salt, baking soda, baking powder, cinnamon and nutmeg and mix until thoroughly incorporated. Then mix in the flour in thirds. Scrape down the bowl, as needed, to ensure the ingredients are thoroughly combined. Stir in the zucchini and walnuts. Divide the batter evenly between the two pans, and bake for 1 hour or until a toothpick inserted into the center comes out clean. After placing the bread in the oven, make the crumb topping by combining all the ingredients in a bowl and mixing with hands, until large crumbles form.